Pescatarian Cucumber-Basil Beet Tonic
This vibrant drink is earthy, bright, and surprisingly refreshing — the kind of thing that makes you feel good just looking at it. Blended beet and cucumber form the base, giving it that deep jewel-toned color and a clean, slightly sweet flavor that pairs beautifully with fresh basil and a hit of lemon. A touch of grated ginger and honey round everything out, adding just enough warmth and sweetness without tipping into sugary territory. The whole thing gets strained through a fine-mesh sieve, so what ends up in your glass is silky smooth with none of the pulpy texture you might expect from a homemade blended drink. It's the kind of recipe that looks like it came from a juice bar but comes together in your own kitchen with a blender and a handful of fresh ingredients. Serve it over ice with a sprig of basil or a few cucumber slices on the rim, and it's instantly impressive enough for guests but easy enough for a quiet afternoon at home.
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Learn more →Ingredients
2 servings
- 1 medium beet (about 6 oz), peeled and roughly chopped
- ½ medium cucumber (about 5 oz), roughly chopped
- ½ cup fresh basil leaves, loosely packed
- 1 tsp fresh ginger, peeled and grated
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp honey
- 1 cup cold water
- ¼ tsp fine sea salt
For serving
- ice cubes, for serving (optional)
- fresh basil leaves or cucumber slices, for garnish (optional)
Instructions
- 1
Add the chopped beet, cucumber, basil leaves, grated ginger, lemon juice, honey, cold water, and sea salt to a blender. Blend on high until completely smooth, about 60 seconds.
- 2
Set a fine-mesh strainer over a large measuring cup or bowl. Pour the blended mixture through the strainer, pressing the solids firmly with the back of a spoon until only dry pulp remains and all liquid has passed through.
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